Comment faire Asado de Tira

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Asado de tira is short rib cooked slowly on the parrilla, bone standing, until the fat renders and the meat pulls. It is the center cut of a family asado, not a steakhouse sprint.

Asado de tira is a beloved staple of the traditional Argentine asado, a leisurely weekend barbecue that brings family and friends together around the parrilla. This cut of beef short ribs, flanken-style, is cooked slowly over glowing embers, the bone standing tall as the fat melts away and the meat tenderizes. It's a dish that embodies the unhurried pace of Argentine weekends, where conversation flows as freely as the Malbec. The result is a succulent, richly flavored meat with a crispy, charred exterior. Each bite is a perfect balance of beefy goodness and melt-in-the-mouth richness, elevated by a simple seasoning of coarse salt. Serve it with ensalada criolla and fresh bread, and offer chimichurri on the side for those who crave an extra kick of garlicky, herby zest.